 | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
Spezzatino is an Italian stew made from low-grade cuts of veal, beef, lamb or pork. [1] [2] There are many regional variants; for example, in Tuscany is prepared a famous variant made with beef, carrots, celery and onions, [1] in Umbria spezzatini di montone (mutton) [3] and roe are traditional, [1] and in Nuoro spezzatino di cinghiale, [1] whereas in Friuli-Venezia Giulia spezzatino is served with aromatic herbs and dry white wine. [1]
Media related to Spezzatino at Wikimedia Commons
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Braccio da Montone, born Andrea Fortebraccio, was an Italian condottiero.
Meat floss, also known as pork or yuk sung, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.
Zuppa inglese is an Italian dessert layering custard and sponge cake, perhaps derived from trifle.
Pasta e fagioli is an Italian pasta soup of which there are several regional variants.
Montone is a comune (municipality) in the Province of Perugia in the Italian region Umbria, located about 35 km north of Perugia. It is one of I Borghi più belli d'Italia.
Beef tongue is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines. Germans make white roux with vinegar and capers, or horseradish cream, which is also popular in Polish cuisine.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
Pillus is a type of pasta originating in the Sardinia island, particularly around Oristano. A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. It is cooked in beef broth and served with pecorino cheese. In Busachi the pasta is flavoured with toasted saffron and ground to a powder.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto, traditionally made with beef, offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef, and it can be mixed with innards, such as intestine, liver, lungs, heart, tripe, or cow brain.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
Garmugia, also referred to as gramugia, is an Italian soup originally from the town of Lucca, Tuscany. The soup's use in the cuisine of Lucca dates back to the 17th century. Garmugia has been described as "a hearty soup" that is "unknown outside of the province" in Italy.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking.
